In a small fine dining environment I was in charge of preparing all sauces, recipes, garnishments. Assisted food preparation, delivery, and set-up of various shifts and private events. Worked as Assistant Cook. Ensured proper procedures were followed when working with cooking equipment, Prepared all items needed for service, from chopping vegetables to making sauces, and slicing meat, Developed understanding and knowledge to properly use and maintain all equipment in station, Ensures that all sanitation rules are observed by the kitchen staff, Maintained kitchen utensils and equipment, Checked all items to ensure adequacy and quality, Completed utility jobs as and when required, Maintained records of prepared food and managed inventory, Helping in maintaining stock, rotating produce and dry goods to ensure the highest quality of food, Develop and execute the 'Special of the day' while helping with lunch & dinner service, Work breakfast shift where I open and execute breakfast while maintaining my own dishes; closing shift consists of lunch and dinner service on my own while serving all thirty residents, Creating a trusting relationship with clients and attending to their culinary needs. Assists in the preparation of foods in accordance with Food Service Policy, Menus and Recipes. When listing skills on your cook assistant resume, remember always to be honest about your level of ability. Most example resumes for this role mention training at a community college or culinary school. Responsible for completing month inventory, Supervise the kitchen staff of 22+ foodservice workers, Cooked/managed galley for 35 member crew/laundry, cleaning, and maintenance, Identified and sorted species, and sorted by weight or size, Maintained the hydraulic equipment by greasing and changing bearings, Fixed various tech rollers and rubber belts changing UHMW that had worn from the belts, Separated the frozen product from the case, identify and print labels. Ensured quality control of perishable and non-perishable foods. Continually replenish and refresh buffet items for Aloha Café and Key West Grill during both 4.5 hour lunch and dinner shifts. Cook Assistants provide support to Chefs and perform tasks such as cooking, collecting waste, peeling vegetables and fruits, cutting food portions, tasting dishes, maintaining kitchen stations clean and organized, and ordering supplies. For instance, the line cook states that he: Participated in monthly catering services with 400 guests, while receiving 93% in positive feedback from guests regarding food quality Prepared food to include beverages, salads, dressings, sandwiches, hot and cold plates. Contributed to the design and maintenance of the buffet areas and maintained cleanliness surrounding public displays. Try Now! Operated food production equipment to include pizza ovens, choppers, mixers, and other vegetable, and meat processing equipment. All rights reserved. David Mann. Participates in general staff meeting and other meeting and events planning by the grantee and delegate agency as requested. Created and prepared salads, appetizers, and desserts. Download Assistant Cook Resume Sample as Image file, Assist in maintaining sanitary conditions in the work areas, Replenishes assigned work station with hot and/or cold foods by transporting prepared foods from the kitchen to the proper area in a timely manner, Work as a team player fills in for Cook and Pot-washer if they are absent, Cleans and wipes down workstation and utensils before and after each assignment, Assist in setting of cart/milk crates and tray for bussing (storages, kitchen), Maintains cleanliness of designated areas as directed in accordance with established health and safety standard, Maintains cleanliness of designated areas as directed in accordance with established health and safety standards, Stores and rotates food properly in accordance with established health and safety standards, Read food orders from computer printouts, and prepare food items, according to established menu plans, Ensure work procedures, quality standards and menu specifications are adhered to, Assist the Cook with preparation and serving of the meal for congregate and satellite prog, Have a positive attitude and work well with the seniors and staff, Ability to grasp, lift, carry or transport goods weighing a maximum of 350 lbs. 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